Serves 4

1 large red capsicum

2 long red chillies

3 garlic cloves

1 lemon, juiced

¼ cup olive oil

4 large zucchini, trimmed

1 tbsp olive oil, extra

1 large brown onion, finely chopped

100g button mushrooms, finely chopped

350g fresh ricotta

⅓ cup finely grated parmesan

¼ cup pine nuts or walnuts,

roughly chopped

1 egg, whisked

2 tbsp thyme leaves

¼ cup finely grated parmesan, extra

1 Preheat oven to 200˚C. Place capsicum onto a baking tray. Cook for 30 minutes. Add chillies and garlic to tray and cook for a further 10-15 minutes or until capsicum is blackened. Cool. Remove skin and pulp from capsicum. Roughly chop and place into a small food processor. Remove skin from chillies and garlic. Add to capsicum with 2 tbsp lemon juice and olive oil. Season with salt and pepper. Process until a smooth sauce forms. Spoon into the base of 4 individual baking dishes.

2 Heat a chargrill pan over a high heat. Using a vegetable peeler, run length of zucchini, forming ribbons. Add 4-5 zucchini ribbons to chargrill pan and cook for 1-2 minutes or until charred. Transfer to a plate and char remaining ribbons.

3 Heat extra olive oil in a frying pan. Add onion and mushrooms. Cook for 3 minutes or until onion is soft. Transfer to a large bowl and cool. Add ricotta, parmesan, pine nuts, egg and thyme. Season with salt and pepper.

4 Place a zucchini ribbon onto a flat surface. Place 1 tbsp cheese mixture onto one end of zucchini ribbon. Roll, enclosing filling. Place standing up in baking dish on capsicum sauce. Roll remaining zucchini and filling. Sprinkle with extra parmesan. Bake for 25 minutes or until filling is firm and parmesan golden.